Carrot Fruit Cake
| Yield: | 1 Servings |
| Categories: | Cakes |
| 1/2 | c | Chopped dried apricots (about 21/2 ounces) |
| 1/2 | c | Chopped dried peaches (about 21/2 ounces) |
| 1/2 | c | Chopped dried Calimyrna figs (about 21/z ounces) |
| 3 | tb | Bourbon |
| 1 3/4 | c | Sifted all purpose flour |
| 2 | ts | Baking powder |
| 2 | ts | Ground cinnamon |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground allspice |
| 3/4 | c | Pecans, toasted |
| 3 | lg | Eggs |
| 1 1/2 | c | Sugar |
| 1 | c | (2 sticks) unsalted butter, cut into 8 pieces, room temperature |
| 2 | ts | Vanilla extract |
| 2 | lg | Carrots, peeled, cut into feed tube lengths |
| 1 | tb | Powdered sugar |
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